Vegan Chickpea Flour Chocolate Cake

Deeply chocolatey, tender, and generously frosted, my chickpea flour chocolate cake is made with one bowl of batter and no eggs or dairy. It bakes into two lovely layers for a celebration, yet the method is plain enough whenever chocolate cake sounds especially good. The cake is also gluten-free, grain-free, and nut-free.

Introduction

Give me a tall chocolate cake with a thick layer of frosting in the middle, and I am ready to celebrate just about anything. I love that this one looks like an occasion cake while the batter comes together with a whisk and a single bowl.

Chickpea flour does the work of both flour and eggs here. It gives the layers their structure and a wonderfully tender crumb, while cocoa, coconut milk, and coconut oil make the cake rich and deeply chocolatey. There is no chickpea flavor hiding beneath the frosting—and no need for a collection of specialty flour blends.

The one bit of patience I recommend is chilling the cooled layers before frosting. They are much easier to stack that way, and the middle layer of frosting stays where it belongs instead of squishing out the sides.

Why You’ll Love This Recipe

• A proper layer cake:Two tall, tender chocolate layers make a beautiful cake for birthdays and gatherings.
• One-bowl batter:A whisk is all you need to mix the cake; no electric mixer is required.
• Vegan and allergy-conscious:The recipe is egg-free, dairy-free, gluten-free, grain-free, and nut-free when made with suitable ingredients.
• Rich chocolate flavor:Cocoa brings the chocolate to both the cake and its smooth frosting.
• Flexible shape:The same batter can be baked as 24 cupcakes or one 13×9-inch cake.

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

For the cake

• Chickpea flour:The only flour in the cake, this high protein flour helps give the egg-free layers structure. Besan works, too.
• Coconut sugar:Sweetens the cake. Brown sugar or granulated sugar also works.
• Unsweetened cocoa powder:Gives the layers their deep chocolate flavor and contributes to the cake’s texture.
• Baking soda and salt:Help the cake rise and bring the chocolate flavor into focus.
• Full-fat coconut milk:Use a standard can for the rich, moist layers.
• Hot water:Hot, but not boiling, as specified in the recipe.
• Virgin coconut oil:Melt it before adding it to the batter.
• Vanilla extract:2 tsp vanilla extract rounds out the chocolate flavor.

For the chocolate frosting

• Virgin coconut oil:Use it solid, not melted, so the frosting blends up thick.
• Maple syrup:Sweetens the frosting.
• Unsweetened cocoa powder:Makes the frosting intensely chocolatey.
• Nondairy milk:Start with a small amount and add more only if needed to blend.
• Salt and optional vanilla:Finish the flavor.

How to Make Chickpea Flour Chocolate Cake

Note that the complete instructions are also in the recipe card below.

1. Prepare the pans.Heat the oven to 350°F (180°C). Oil or spray the bottoms and sides of two 9-inch round cake pans with 2-inch sides.
2. Whisk the dry ingredients.In a large bowl, whisk the chickpea flour, coconut sugar, cocoa powder, baking soda, and salt until no lumps remain.
3. Mix the batter.Add the coconut milk, hot water, melted coconut oil, and vanilla. Whisk vigorously until completely smooth, then divide the batter evenly between the pans. The batter is fairly runny.
4. Bake and cool.Bake for 30 to 35 minutes, until a toothpick inserted near the center comes out clean. Cool the cakes in their pans on racks for 15 minutes, then invert them onto the racks and cool completely.
5. Chill the layers.Wrap the cooled layers in clean dish towels and refrigerate until cold. Chilled layers are easier to frost and stack.
6. Make the frosting.Process the solid coconut oil, maple syrup, cocoa powder, nondairy milk, and salt in a food processor or high-speed blender, scraping the mixture down the sides several times, until thick and smooth. Add a little more milk only if needed.
7. Frost the cake.Spread half the frosting over one chilled layer. Add the second layer and spread the remaining frosting over the top. Serve or refrigerate until ready to serve.

Taste and Texture

The cake is moist, tender, and deeply chocolatey, with enough structure to hold two generous layers. The frosting is smooth and rich, with a more intense cocoa flavor. Although chickpea flour is the only flour, chocolate is the flavor that comes through.

Storage

• Room Temperature:The frosting holds in a cool room for about 1 hour. In warm conditions, keep the frosted cake refrigerated until just before serving.
• Refrigerator:Store the frosted cake in a covered cake keeper for up to 3 days.
• Freezer:For a make-ahead cake, freeze theunfrostedlayers. Wrap each cooled layer tightly in plastic wrap, then place it in an airtight freezer container or bag for up to 6 months. Thaw before frosting.

Serving Suggestions

A slice needs nothing alongside it, though fresh berries are lovely if you want a little color and tartness against all that chocolate. For a party, chill the finished cake until you are ready to bring it out; the frosting is happiest in a cool room.

Flavor Variations

For a deeper chocolate flavor, try hot strong coffee in place of the hot water. It deepens the flavor of the chocolate while also adding a subtle flavor of coffee to the cake. I suggest this if you are especially sensitive to the flavor of chickpea flour.

Layer the cake with a thin spread of seedless raspberry jam, or apricot preserves, before adding the chocolate frosting. Keep it thin so the layers remain straightforward to stack.

Add 1 cup (6 ounces) of miniature dark chocolate chips, or chopped dark chocolate to the batter. This is especially good if you make the sheet pan version of this cake and want to skip the frosting.

Tips for Success

• If you use measuring cups, lightly spoon in the flour and level it off. Packed cups can add too much flour and make the cake dry.

• The mixed batter is fairly liquid. Whisk until smooth, then divide it between the prepared pans.

• Let the layers cool completely, then wrap and refrigerate them until cold. They will be easier to handle, and the frosting between the layers will stay put.

• The two round layers, cupcakes, and 13×9-inch cake have baking times below. I have not tested the batter in a Bundt pan; a deeper cake can need longer in the oven and may dry out before it bakes through.

Ingredient Substitutions

• Use brown sugar or granulated sugar in its place. If you have coarse turbinado sugar, grind it finely first so the crystals dissolve more readily.

• An equal amount of another vegetable oil, such as avocado oil, works in the cake layers. Keep the coconut oil for the frosting, where its solid texture is needed.

• Besan is suitable here. Almond, coconut, cassava, and ordinary split pea flour are not direct replacements; the cake would need substantial changes and retesting.

• Coconut, soy, almond, or cashew milk can be used. Choose a milk that suits your dietary needs, particularly if you want the finished cake to remain nut-free.

Frequently Asked Questions

Yes. The batter makes 24 cupcakes; bake them at 350°F for about 13 to 17 minutes. For one 13×9-inch cake, bake at 350°F for about 35 to 40 minutes.

Yes. I recommend freezing the layers unfrosted. Wrap each cooled layer tightly in plastic wrap and place it in an airtight freezer container or bag for up to 6 months. Thaw before frosting.

I do not suggest removing the cocoa from this formula. It contributes to the cake’s texture as well as its flavor, so replacing it would take more than a plain swap. Start with a vanilla cake recipe instead.

Yes. It looks quite runny once mixed; that is expected for this cake.